Originally Posted by Shareholder

Agree, just learn how to give us a decently cooked chunk of Alberta sirloin and forget these fancy menus. LH screwed up its F catering with such fancy dishes that when its seasonal classics like Christmas goose came back it was the most popular offering ever! When a chef starts using tuna and quinoa you know its the end of decent food in the air. I doubt more than a few J customers will find the new offerings attractive. Canadian business travelers are still meat and potato kinda guys, still confused by the wine offerings. Given them a Coors Light or Molson's and they're fine for 6 or 7 hours.

AC should have gone for Canadian country basics, regional specialties of a simple cuisine. Not metrosexual fantasies. Stocked the bar with craft beers/boutique wines reflecting the region where flights originated or are destined. Qantas has pretty much done this with simple yet gourmet versions of down home cooking, complemented with regionally appropriate wines and beers.

Should be interesting to watch how the actual inflight menus turn out, and what the rejection rates are for these fancy offerings. Jamie Kennedy would have been a must more appropriate choice for their inspirational chef. He's much more down to earth in his dishes.